Which practice is essential to prevent cross-contamination?

Washing hands after handling raw ingredients is essential to prevent cross-contamination because hands can carry harmful pathogens and bacteria from raw foods to ready-to-eat foods. When food handlers wash their hands effectively, they remove these contaminants, thereby reducing the risk of transferring harmful microorganisms that can cause foodborne illnesses.

In the context of food safety, cross-contamination occurs when bacteria or allergens are transferred from one food item to another, often due to poor hygiene practices. By ensuring that hands are cleaned thoroughly, especially after touching raw meats, poultry, seafood, or unwashed vegetables, food handlers play a critical role in safeguarding the integrity of the food they are preparing.

Other practices mentioned, such as using a single cutting board for all food, storing food indiscriminately, or only cleaning surfaces after cooking, can lead to increased risks of cross-contamination by allowing pathogens to spread or linger on surfaces or between food items. Washing hands is a proactive measure that directly addresses the cleanliness of the person preparing food, which is foundational to maintaining food safety.